Saturday, February 2, 2013

Steph's Favourite Pad Thai Recipe

I’ve always been a fan of thai food. A lot of the times when I eat out it’s hard to stay within my points. So many of the foods I love are either deep fried of very high in points. When Chan and I lived together we used to made Pad Thai ALL THE TIME. It was kind of our thing.

When I make it at home it can be really low in points! I was happy when I realized a BIG plate is actually less than what 1 cup at Ben Thahn is. Why? Because I love putting lots and lots of veggies into my pad thai. They are 0 points and add so much to this meal! Last Saturday my parents came over for dinner so I decided to make a favourite! Chicken Pad Thai! I doubled the recipe so the pictures may seem like the portion sizes are a bit bigger.Here’s my recipe to make this a 9 to 11 point meal! (Please note: I am a big fan of peanuts! so I add about 2 pts worth)

1 box Thai Kitchen Original Pad Thai (7 pts)Lots of thinly sliced veggies (I like carrots, red peppers and snow peas-- 0 pts!)1 egg scrambled (I like to scramble the egg into really small pieces-2 pts)1-2 chicken breasts thinly sliced or diced (Points vary on size of chicken. I usually use 3-4 oz per plate which is about 3-4 points)1-2 cups bean sprouts (I’m a fan so I usually use more) (0 pts)Olive oil (3 pts)Crushed peanuts (optional) (1/2 TBSP is 1 pt)Quartered limes (optional) (0 pts)Thinly sliced green onion (optional) (0 pts)1. Follow instructions on box on how to cook the noodles. Set aside.2. Heat up oil in wok or skillet. Add chicken and pan fry. 3. Add veggies and stir fry until softened. Note: You may need to add water if you feel things are sticking to the bottom of the pan.4. Add noodles and sauce to the chicken and veggies and mix. Stir fry for 3-4 minutes or until noodles are tender.5. Mix in bean sprouts, egg and green onions. Cook for 1 minute.6. Plate! Top with peanuts and squirt with lime.This will make 2 large (9 to 11 pt) servings or 3 medium sized (6 pt) servings. The difference in points is mostly affected by the amount of chicken you use.